Roasted pepper pasta with vegan feta

Name: Roasted pepper pasta with vegan feta
Prep time: 5 min
Cook time: 15 min
Ingredients: 200 g / 7 oz spaghetti* (I used wholemeal); 30-45 ml / 2-3 tbsp olive oil; 3-4 garlic cloves, finely diced; heaped ¼ tsp dried oregano; a good pinch of fine chilli flakes(optional); 200 g / 7 oz roasted red peppers in brine, sliced small; 100 g / 3.5 oz vegan feta (I used homemade feta); salt and pepper, to taste; finely chopped parsley, to finish (optional)

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Prep Time: 5 minutes

Cook Time: 15 minutes

Servings: 2.5

Author : Ania

easy gluten free greek

Ingredients

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200 g / 7 oz spaghetti* (I used wholemeal)30-45 ml / 2-3 tbsp olive oil3-4 garlic cloves, finely dicedheaped ¼ tsp dried oreganoa good pinch of fine chilli flakes(optional)200 g / 7 oz roasted red peppers in brine, sliced small100 g / 3.5 oz vegan feta (I used homemade feta)salt and pepper, to tastefinely chopped parsley, to finish (optional)

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Instructions

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Step 1

Cook pasta in a lightly salted pot of water until al dente.

Step 2

While the pasta is simmering, preheat olive oil in a large (30 cm / 12") frying pan.

Step 3

Decrease the heat to a whisper and add finely chopped garlic. Sautée garlic on low heat until softened and fragrant - but do not let it colour - stirring regularly.

Step 4

Add oregano, a pinch of chilli flakes (if using), salt and pepper to the oil, then toss cooked pasta in it to coat.

Step 5

Add chopped peppers and vegan feta to the pan, just to warm up briefly. If using coconut-oil based feta, don't expose it to heat for very long as it will turn into greasy liquid.

Step 6

Adjust seasoning, finish off with fresh parsley and serve.